Rhubarb season, again!

[polkanut]

Last year, I took my Grandma Baumann's sponge cake recipe and used it to a create a rhubarb upside down cake. I still have quite a bit left from what I chopped up last Saturday, so I made another one with some of this year's crop. 

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Rhubarb layer: Melt 4 tbsp butter in a large saucepan, add 1 cup white sugar and 1/2 cup brown sugar, add 3 cups diced rhubarb and mix well.  Spread evenly in a deep greased & floured 9" x 13" pan. 

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Cake: Beat on medium speed 4 eggs until very light, beat in 2 cups sugar, 1/2 tsp salt and 2 tsp vanilla. Then beat in 1 cup scalded milk with 2 tbsp butter melted in it. Sift together and beat in very quickly 2 cups all-purpose flour and 2 tsp baking powder. Pour batter evenly over rhubarb mixture and bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean. Serve with whipped cream or ice cream.

 

[luxflairguy]

Looks so yummy! I still can't eat and it's been 5 months! Greg

 

[mattl]

Wow, another great recipe to add to my to-do list.

 

[norgeway]

My favorite thing

And SOOOO hard to get around here, it will not grow here too hot.

 

[polkanut]

A variation that is very tasty is to pour a small package of strawberry gelatin into a 1 cup measure and add enough white sugar to equal one cup. Use this for the rhubarb layer. The red color is a nice contrast to the cake layer.